I tend to do things my own way, much to the chagrin of others around me. I’ve had the fortune or misfortune — I’m still unsure as to which — to take…
Mini Tarte Tatins and Apple Caramels
“How many times have you posted that tarte tatin recipe?” the Sous-Chef wants to know. The answer is two, now three, plus one other time when I posted a different tarte tatin…
Salon de l’Agriculture: What I Brought Home.
Being at home after an all-day feeding frenzy like the Salon de l’Agriculture is a little bit strange. You’ve sampled a bit of everything: some foie gras, some saucisson, a helluva lot…
Salon de l’Agriculture
I very often find that the things that have very little hype around them are the best of all. Hype tends to ruin things, make them seem less amazing than you thought…
promenade, préfecture, pasta
When you’re as high-strung as I am, it’s a little bit hard to fathom that there are people in the world who actually let their minds go blank every once in awhile….
Leftovers Soup
Today, we tend to think of time as a straight line. Whether or not you believe in time travel, it’s hard to argue the fact that events happen one after the other,…
salmon, cream, tagliatelle
I don’t really do Valentine’s Day. I’m not a hater; I don’t want to celebrate Anti-Valentine’s Day, and even when I was single, I had no desire to unite with single girlfriends…
A Tale of Two Brioches
At first glance, they don’t look anything alike; I know. And yet, both the shiny-with-butter French brioche up top and the sprinkled-with-colored-sugar New Orleans Kings cake underneath are made of the same…
Snow and Soup
As far as warm lunch options go, the possibilities are nearly endless… but there’s nothing quite so warming as soup. I’m not sure what it is, but from freezing days walking to…
butternut squash risotto, balsamic, thyme
In honor of Paris’ ridiculously cold temperatures, Casa Emiglia has been serving up the sort of foods that can only be eaten out of a bowl with a spoon, as the steam…